Key Lime – Coconut Cupcakes


3/4 cup all-purpose flour
3/4 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 1/2 teaspoons grated lime peel
1 teaspoon coconut flavoring
1/2 cup whole milk

1/2 cup unsalted butter, softened
1/2 cup cream of coconut
2 tablespoons Key lime juice
1 1/2 teaspoons grated lime peel
1/4 teaspoon coconut flavoring
Dash salt
6 to 6 1/2 cups powdered sugar
1 cup sweetened flaked coconut, toasted
1/2 cup macadamia nuts, chopped

1. Heat oven to 350°F. Generously coat top of muffin pan with cooking spray to help cupcakes release easily (cupcakes are large and tops may bake onto top of pan). Line 12 regular-size muffin cups with paper liners.

2. Whisk all-purpose flour, cake flour, baking powder and 1/4 teaspoon salt in medium bowl. Beat sugar and 1/2 cup butter in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 1/2 teaspoons lime peel and 1 teaspoon coconut flavoring. At low speed, beat in flour mixture in three parts alternately with milk, beginning and ending with flour mixture. Spoon into muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (cupcakes are slightly puffed but not domed). Cool in pan on wire rack 5 minutes. Carefully remove cupcakes from pan, using small spatula if necessary; cool completely on wire rack.

4. Meanwhile, beat all frosting ingredients except powdered sugar, coconut and macadamia nuts in large bowl at medium speed 2 minutes or until blended. Slowly beat in 6 cups powdered sugar, adding additional powdered sugar if necessary for spreadable consistency. Spread frosting over cupcakes; top with coconut and nuts, pressing lightly to adhere.

To toast coconut, place on baking sheet. Bake at 350°F. for 7 to 10 minutes or until lightly browned, stirring occasionally.


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